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Cook the Book: 'The Mozza Cookbook'
In the basement of my step mothers house in South Chicago the old hats had their own mini butcher shop, prep kitchen and cooking space. It was all about listening to them talk about the old country, cook up a little gravy, slice up some aged meat, play a little and sing off key. The wine was homemade but, still served it's purpose. A meal to match the love, fun and honest food.
Cook the Book: Nancy Silverton's Pizza Dough
Am I the only one who thinks a cookbook from the likes of Nancy Silverton should include recipes for those of us lucky to have a wfo? Maybe we're a small segment of the market place but would love to replicate the true Mozza dough.
Ed's Cosmic Pizza Blab: Sauce
If I'm using fresh blanched tomato or fresh frozen from the garden, or canned, I drain them in a strainer and mash them a bit. If gives me the consistency I like for my wfo. The bigger picture, all the juice is retained and with a little horseradish, Worchester sauce, lemon, s&p makes for a helluva Bloody Mary.
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Raoul Duke answered "Fresh" to Do you prefer canned or fresh mushrooms on your pizza?
Raoul Duke answered "Yes! " to Do you make pizza at home?
Raoul Duke answered "Yes! Pizza needs some charring" to Do you like a 'charred' pizza, or do you consider it 'burned'?
Raoul Duke answered "Precooked" to Your Pizza Sauce Preference: Precooked or Uncooked?
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They're conserving the wood.